Chicken Stewed with Mushrooms
1.
Remove the roots and soak the hazel mushrooms for about 2 hours. Change the water twice in the middle. Stir in one direction to shake off the mud and sand, and set aside. (Do not squeeze water with your hands after the mushrooms are soaked)
2.
Potato vermicelli can be soaked in water for about 1 hour. This is more cooked, less fire-saving, and the cooking time is easier to master. The unsoaked potato vermicelli will be cooked in about 30 minutes, and the soaked potato vermicelli can be cooked in about 10 minutes. Cooked.
3.
Prepare chicken, green onion, ginger, garlic, soy sauce (mixed soy sauce and dark soy sauce), salt, sugar, and star anise.
4.
Cut the chicken into pieces, and cut the green onion, ginger, and garlic into large pieces.
5.
Heat oil, add green onion, ginger, garlic, star anise, preferably soybean oil.
6.
Add raw chicken and stir fry until there is almost no excess water and the chicken has a burnt aroma.
7.
Pour the cooking wine and stir fry.
8.
Pour in the soy sauce mixed juice and a small amount of sugar and stir fry.
9.
Continue the high heat and fry until the color is even. (The above steps 5, 6, 7, 8, and 9 will be completed within about 10 minutes)
10.
Pour hot water. (Try not to pour cold water, because cold water will make the chicken tight and taste bad.)
11.
When the broth is boiling, adjust the medium-low heat to stew the chicken. (The whole process depends on the type of chicken. The Northeast stupid chicken usually takes more than an hour to cook, and the three yellow chicken can be cooked in 20 minutes. Stew until the chicken is fully cooked and the soup is rich)
12.
After the chicken is simmered, add the soaked hazel mushrooms and potato vermicelli, cover and simmer for about 10 minutes, then open the lid and increase the heat and simmer for about 10 minutes, and it will be ready to cook.
13.
Add some coriander or chopped green onion to the prepared dishes according to personal taste.
Tips:
When stewing chicken, it is generally preferred to blanch it with water first, but I suggest to fry it directly on high fire, and it will burn until it is fragrant and there is not much bloody water. This is more traditional and the chicken taste is more delicious. The water used to soak the mushrooms can be filtered out with a filter cloth and added to the soup to enhance the umami taste of the mushrooms.
